Speedy Thai Yellow Meatball Curry
with Jasmine Rice
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Jasmine Rice
3 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Thai Style Spice Blend
200 grams
Lamb Mince
1 unit(s)
Carrot
1 unit(s)
Lime
45 grams
Yellow Thai Style Paste
180 milliliter(s)
Coconut Milk
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
80 grams
Mangetout
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
50 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 12-13 mins.
c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, peel and grate the garlic (or use a garlic press). In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), half of the garlic and half of the Thai spice. Then add the lamb mince.
b) Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
c) Pop the meatballs onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
a) Meanwhile, trim the carrot, then slice into 0.5cm thick rounds (no need to peel). Cut the lime into wedges.
b) Heat a drizzle of oil in a large frying pan on high heat. Add the carrot and stir-fry until tender, 4-5 mins. Season with salt and pepper.
c) Lower the heat to medium. Add the yellow Thai style paste, the remaining garlic and Thai style spice blend. Sti-fry until fragrant, 1 min.
a) Add the coconut milk, soy sauce, water and sugar for the sauce (see pantry for both amounts) to the frying pan. Stir in the mangetout.
b) Bring to the boil, then simmer until the sauce has thickened slightly, 5-6 mins.
a) Once the meatballs have cooked, stir them into the sauce.
b) Add a good squeeze of lime juice. Taste, and season with more lime juice, sugar, salt or pepper if needed. Remove from the heat.
a) Share the rice between bowls.
b) Spoon over the meatballs and sauce.
c) Serve with any remaining lime wedges alongside for squeezing over.
Enjoy!
